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Assignment Questions - 14164_339
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Assignment Questions - 14164_341
2-16. What form is used to purchase food items  from  commercial  sources? 1. DD  Form  1348m 2. DD Form 1348–1 3. DD Form 1155 4. DD Form 1149 2-17. Upon  receipt  of  material  from  a commercial  vendor,   the  inspector should  remove  what  minimum  number of copies of the DD Form 1155 from the  outstanding  purchase  order  file for  receipt  documentation? 1. One 2. Two 3. Three 4. Four 2-18. When orders are placed for delivery of an item over an extended period, the amount of the delivery is noted on the DD Form 1155 at what time? 1. When the orders are placed 2. When each order is received 3. At the end of the week 4. At the end of the month 2-19. What  storage  principle  is  used  when you place items that are issued most  frequently  nearest  to  the breakout  area? 1. Orderliness 2. Accessibility 3. Cleanliness 4. Safety 2-20. When placing case goods in the storage area so that they can be counted  by  sight  without  being moved,  you  are  using  what  storage principle? 1. Safety 2. Accessibility 3. Orderliness 4. Size 2-21. 2-22. 2-23. 2-24. 12 Under  normal  conditions,  you  should store  semiperishable  food  items  in what manner? 1. In a chill box 2. In  a  nonrefrigerated  space 3. In a clean, warm, well–ventilated   space 4. In  a  clean,  cool,  nonventilated space You should base the length of storage  for  your  semiperishable food  items  upon  what  factor? 1. The  moisture  content  of  the product 2. The percent of humidity in the storage  space 3. The actual date of receipt of the  product 4. The  packing  date  of  the  product At what time may you issue new stock when older stock is still present? 1. When issuing food items to a private  mess 2. When  transferring  food  items  to another  activity 3. When preparing for a holiday or special  meal 4. When newer stock shows signs of deterioration  or  spoilage What  immediate  action  should  you take with food items that have been stored  beyond  the  safe  storage limit? 1. Conduct  an  investigation  to determine  the  cause 2. Inspect for spoilage, leakage, or other damage 3. Promptly issue for use 4. Survey and expend from the records

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